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Marmalade
Sweet and Savory Spreads for a Sophisticated Taste
By (author) Elizabeth Field

Summary


There's nothing better than a jar of homemade marmalade for the DIY-er with a yen for barely sweet spreads. When winter sets in, so does citrus season, opening up a world of possibilities for all kinds of sweet—and even savory—marmalades for spreading on toast and eating straight out of the jar. With half of its recipes devoted to marmalades of all stripes, the book also includes recipes that use marmalade.

With 50 recipes to choose from, try the Bitter Orange Marmalade with Rosewater and Almonds; Cherry Marmalade; Double Ginger Pear Marmalade; Red Onion Marmalade; and more. Recipes for buttermilk biscuits, brown soda bread, and rugelah all serve as excellent vehicles for the bittersweet preserves, and you can make a meal of it with Marmalade Roast Duck or Glazed Country Ham, among others.

about Elizabeth Field

  • Elizabeth Field has been a food writer for over 20 years and a contributing author for the New York Times, Gourmet, Saveur, and Gastronomica. The quest for marmalade drove her through Europe and the UK, collecting recipes and techniques as well as researching for her dissertation on the history of marmalade to obtain her Masters in Gastronomy.

other editions

  • Hardcover | ISBN 9780762443048
    Pub date: 08/28/2012 | Price: 21.00 Canada/$18.00
    192 Pages
    COOKING / Methods / Canning & Preserving
    COOKING / Specific Ingredients / Herbs, Spices, Condiments
    COOKING / Courses & Dishes / General

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